Spicy Courgette and Apple Chutney is a mildly spiced preserve. It's well balanced with enough sweetness from the apples to complement the courgettes and spices. Perfect to serve with cheese and crackers.
Peel and dice the apples, dice the courgettes, onions and red pepper.
Place in a large non-metallic bowl, sprinkle with the salt, cover with a tea towel and leave for an hour.
Drain the water off the vegetables.
Place in a large saucepan, I use the base of my pressure cooker, add the rest of the ingredients and stir well.
Bring to the boil, stirring. Then reduce the heat and simmer, stirring frequently until thick and pulpy, about 1-1 1/2 hrs.
Ladle into sterilised jars. Don’t use metal lids as the vinegar degrades the metal spoiling the chutney. Use either clip type jars or you can buy waxed circles and cellophane covers for jam and chutney making.
Keep at least 2 weeks before eating.
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